Revani Cake

ByEmy Desserts
Traditional Revani semolina cake drizzled with sweet syrup.

Revani is a delightful dessert that hails from the rich culinary traditions of the Mediterranean. Known for its moist and sponge-like texture, this semolina cake is not only easy to prepare but also offers a sweet, syrup-soaked finish that is irresistible. Traditionally garnished with grated coconut, Revani is perfect for any occasion, be it a family gathering, a festive celebration, or simply a sweet indulgence after dinner. Let’s dive into the details of this simple yet delightful recipe.

Ingredients

  • 3 large eggs
  • 200 g sugar (1 teacup or 1 cup sugar)
  • 200 ml sunflower oil (1 teacup or about 3/4 cup sunflower oil)
  • 250 g breadcrumbs (1 glass or about 2.5 cups breadcrumbs)
  • 190 g flour (1.5 glasses or about 1.5 cups flour)
  • 240 ml yogurt (1 glass or 1 cup yogurt)
  • 10 g baking powder (1 packet or 2 teaspoons baking powder)
  • 5 g vanilla (1 packet or 1 teaspoon vanilla)
  • 500 g sugar for syrup (2.5 glasses or about 2.5 cups sugar for syrup)
  • 720 ml water (3 glasses or 3 cups water)
  • 1/2 lemon juice (freshly squeezed from half a lemon)
  • 2 tablespoons grated coconut (optional for garnish) (2 tablespoons grated coconut, optional for garnish)

Directions

  1. Prepare the Syrup: In a pot, combine 3 glasses of water and 2.5 glasses of sugar. Simmer on low heat for 30 minutes, stirring occasionally. Once the syrup has thickened slightly, add the juice of half a lemon and remove from heat. Let the syrup cool completely.
  2. Prepare the Cake Batter: In a mixing bowl, beat 3 eggs and 1 teacup of sugar using a mixer until fluffy and light in color. Gradually add 1 teacup of sunflower oil and 1 glass of yogurt, mixing well until fully combined.
  3. Incorporate Dry Ingredients: Add 1 glass of breadcrumbs, 1.5 glasses of flour, 1 packet of baking powder, and 1 packet of vanilla to the mixture. Stir until the batter is smooth and free of lumps.
  4. Bake the Cake: Preheat your oven to 180°C (350°F). Grease a baking pan and pour the prepared batter into it, spreading it evenly. Bake for 25-30 minutes, or until the surface turns golden brown and a toothpick inserted in the center comes out clean.
  5. Add the Syrup: Once the cake is baked, allow it to cool for a few minutes. Pour the cooled syrup evenly over the cake and let it soak for 1-2 hours.
  6. Serve: Cut the Revani into pieces, sprinkle with 2 tablespoons of grated coconut, and enjoy your delicious homemade dessert!

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 2 hours (including soaking time)
Servings: About 12 pieces
Nutrition info (per piece): Approx. 180 calories, 8g fat, 25g carbohydrates, 2g protein

How to Serve

Revani is best served at room temperature or slightly chilled. You can enjoy it as is or pair it with a scoop of vanilla ice cream for a delightful contrast of temperatures. It makes for an excellent dessert at family gatherings or festive occasions, offering a sweet end to any meal. You can also garnish it with additional grated coconut, chopped nuts, or even a drizzle of chocolate sauce for an extra special touch.

FAQs

1. Can I use a different type of oil for Revani?
Yes, you can substitute sunflower oil with other neutral oils like canola or vegetable oil.

2. How can I store leftover Revani?
Store any leftover Revani in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.

3. Can I add flavors to the Revani?
Absolutely! Feel free to add spices like cinnamon or nutmeg to the batter or infuse the syrup with cardamom or rose water for an aromatic twist.